Homemade Panko Bread Crumbs

Homemade Panko Bread Crumbs

Panko is the Japanese style of breadcrumbs, they are lighter, crispier and larger than European breadcrumbs. Because of Panko bread crumbs’ coarser texture, when used for breading it creates a deliciously crunchy crust that absorbs less oil. Also when used as a filler they make food much lighter and crunchier without “packing” like ordinary breadcrumbs. You can use Panko bread crumbs pretty much whenever a recipe calls for breadcrumbs and you’ll be astounded at the difference it makes. The reason for all this lies in the way in which they are produced. First bread is cooked in a special oven, which uses electric current instead of heat and the result is a soft, airy loaf without crust. Bread is then naturally dried for 18 hours after which is coarsely grinded and finally it gets lightly toasted. Although it would be difficult to recreate this exact process at home, Panko breadcrumbs can easily be made using slightly different procedure.

Start of with a loaf of old white bread. Bread should be dry but make sure it’s not moldy.

Remove the crust.

Left it to dry out for a day.

Using shredding disk of your food processor coarsely grind the bread. If necessary cut the bread to fit the filling shafte of the food processor.

Spread it on the baking try

and bake in an oven preheated to 300F for 5-8 minutes until dry not toasted, make sure it doesn’t get browned.

Remove from the oven and let the breadcrumbs cool completely. Put in an airtight container or a glass jar. Store it in cool place for couple weeks or in a freezer for couple months.

The result will be amazing and you will never buy Panko againi. 🙂

Homemade Panko bread criumbs

Making homemade Panko Bread Crumbs is fun easy and fast! And the final result is amazing!